INGREDIENTS

• 1 box oz Mori-Nu Silken Tofu Firm, drain, cut in large cubes

• 2 medium green bananas, peeled and cut in thick slices

• 1 tbsp soybean oil (vegetable oil)

• 1 tsp adobo salt seasoning

• 2-3 garlic cloves, minced

• 1 tbsp sofrito

• 1 tbsp tomato paste

SOFRITO

• 1 green bell pepper, chopped

• 1 small onion, chopped

• 3 garlic cloves, chopped

• 1 cup fresh cilantro leaves

INSTRUCTIONS

1. In a large skillet, heat the oil and cook the green banana slices for 2-3 minutes or until soft and golden.

2. While hot, place cooked plantains in a medium bowl with adobo seasoning and garlic. Mash until soft, but with some small chunks remaining.

3. Divide plantain mixture among 4 ramekins and pat firmly.

4. In a blender, blend all sofrito ingredients until smooth.

5. In the same skillet, cook the sofrito sauce, tomato paste, and tofu gently for about 5-8 minutes or until all ingredients are well blended.

6. To serve, turn out ramekins with formed mofongo on a dinner plate, and serve with a portion of the sofrito tofu.